A delicious Mother Raw Maple Fig tart that looks as amazing as it tastes!
1 1/2 cup gluten-free chocolate cookie crumbs
1/3 cup melted coconut oil
1/2 tsp salt
1 1/2 cups full fat coconut cream
2/3 cup Mother Raw Maple Fig Dressing
2 tbsp pure maple syrup
2 tbsp fig preserves
2 tsp agar agar powder
Preheat oven to 350 degrees. Grease a 8″ tart pan. Set aside.
In a food processor, combine cookie crumbs, salt and coconut oil and pulse until combined. You should get a moist mixture that can be easily moulded. If it’s still too dry add a bit more coconut oil. Firmly press into bottom and up the sides of tart tin. Bake for 15 minutes. Transfer to a wire rack and let it cool.
To make the filling, combine the cream, dressing and maple syrup in a saucepan, bring to the boil then add the fig preserves and whisk in agar agar. Let it simmer for 3 minutes until agar is dissolved. Fill the mixture into cooled tart. Let sit in the fridge to set, about 4 hours or overnight.
Garnish tart as desired with fruits and enjoy!